1 garlic clove, peeled
1 (15-ounce) can cannellini beans, rinsed and drained (or 1.5 cups home cooked beans)
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame paste)
2 tablespoons extra virgin olive oil
½ cup cranberry sauce *
In the bowl of a food processor, pulse the garlic until finely minced.
Add the cannellini beans, lemon juice, tahini and olive oil. Purée until you obtain a smooth paste.
Transfer to a serving bowl. Add the cranberry sauce and stir until the dip becomes pink. Serve at room temperature or chilled with pita, flatbread, chips or crudités.
* Basic Cranberry Sauce
Yields ½ cup
1 cup fresh cranberries
½ cup orange juice
¼ cup water
2 tablespoons honey
¼ teaspoon grated orange zest
To make the cranberry sauce, combine all of the ingredients in a small saucepan. Simmer over low heat, stirring occasionally and pressing the cranberries down, until you obtain a thick sauce, 10 to 15 minutes.
Serves 4 to 6